1 c. white cornmeal
1 c. yellow cornmeal
1 tsp. salt
2 tbsp. shortening

Mix thoroughly and pour in 2 cups boiling water. This should produce a firm mound of dough. Set the dough aside and cool for 20 minutes. Work in 1/2 teaspoon baking powder dissolved in 2 tablespoons water. Pinch off dough and pat into small round cakes. Fry immediately or refrigerate on wax paper for later cooking. Fry in deep fat hot enough to bubble freely over the cornbread. This cornbread should have a crisp crust on the outside yet be soft on the inside.